I adapted the ingredients from 3 artichoke dip recipes to come up with this one. It’s always a hit. Very flexible–you can add more garlic, double or halve the recipe, etc. I’ve tried adding green chiles at the end, but the garlic flavor masks them, so I wouldn’t bother. Use real mayo and freshly grated Parmesan. (I prefer Best mayonnaise.)

Note: The artichokes used in this recipe are NOT marinated. They are usually found in the canned vegetable area. (I buy them at Trader Joe’s. It doesn’t matter if you use artichoke hearts or bottoms.)

Drain the Artichoke Hearts. Throw everything into a food processor or blender and whiz until chunks are gone. (Or leave some chunks visible, if you prefer.)

Hollow out the round loaf with a serrated knife, pulling out as much of the bread as possible. Be careful not to tear the bottom of the loaf. Save the “innards” for dipping. (Store in an air-tight bag until ready to serve.)

Heating (Two Methods):

Method #1: Place the bread “bowl” on a cookie sheet and pour the dip inside. Bake for 20 minutes in a preheated 350 degree oven, stirring occasionally, until very hot.

Method #2: (My method) Microwave the dip in a glass bowl until it is very hot, stirring every ½ minute or so. Place the bread “bowl” on a cookie sheet, pour the hot dip into the bread and bake for about 10 minutes in a preheated 350 oven, just to get the bread a little crispy. Make sure the dip is really hot all the way through before serving. (It won’t matter if you bake it longer.) If you don’t have a round bread “bowl,” you can server dip straight from the microwave dish.

This recipe makes enough for two small bread rounds or one very large (2 lb) round.